- Serves: 4
- Cook Time: 25 minutes
- Prep Time: 15 minutes
- Effort: easy
- 18-20 cm salmon, still on the bone, gutted and descaled
For the hollandaise sauce
- 2 egg yolks
- 110 g butter, diced
- salt and freshly ground black pepper
- 1 squeeze lemon juice
1. For the hollandaise sauce Place a heatproof bowl over a saucepan of simmering water on a medium heat. Add the egg yolks and 1 tablespoon of cold water and whisk together.
2. Gradually add the butter, bit by bit, until each addition has melted and emulsified as it is whisked in, before adding the next.
3. Once all the butter had been added, cook for a few minutes more, stirring regularly, until the sauce has thickened enough to coat the back of a spoon. Taste and season with salt, pepper and lemon juice.
4. Remove from the heat, and keep warm if necessary, by covering with cling film and leaving to sit over the warm water, until youre ready to serve.
5. Bring a saucepan of salted water to the boil. Slide in the salmon, bring back up to the boil and then reduce the heat, cover with a lid and gently simmer for 20 minutes. Remove from the heat and leave the salmon to stand in the cooking liquid for 5 minutes, which will continue cooking the fish.
6. Carefully remove the salmon from the water, and when cool enough to handle, remove the skin and any brown sediment by scraping gently with a small, sharp knife. You will see that there are four segments of salmon on the bone. Run the knife carefully down the seam of each segment to release the portions away from the bone, giving four portions in total. Serve immediately with the hollandaise sauce.
Apdapted from Rachel Allen Home Cooking (Collins)
Rate This Recipe